Did a Maibock on Friday (02.26.10). Check out the crazy fermentation in this.
18 lb. Pilsner, 8 lb. Munich. 1 oz. Magnum @ 60 min. 90 min. boil. Yeast: WLP 833. Ferment for at least 4 weeks. Diacetyl rest for a couple of days, then into the lager for a month. Hope to be tapping this one around May 1st.
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1 comment:
I should add - this was a 10 gallon recipe. I split it with Kevin, he took 5 and is fermenting with the same yeast. We kicked around making these "Cinco de Maibock" --- jalapeno in the secondary to spice it up. We'll see. I may try it with part of the batch just for fun.
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